Sunday, November 20, 2016

Cranberry Vegan Cheesecake

We used the cheesecake recipe from Hacreas altering the cranberry sauce from
We used dried mulberries instead of almonds in the crust.
We placed the cranberry spread on the crust, a thin center cranberry layer and the cranberry sauce on top. Picture to come.

For the Cranberry spread

2 cups cranberries
1/2 tsp liquid stevia
1 apple
1/2 cup pitted dates
juice of 1 orange
1/4 tsp ginger
1/4 tsp cinnamon

topping over the crust and middle layer
place all the ingredients in the food processor.

For the topping sauce
Fresh Cranberry Sauce
Recipe adapted from The Intolerant Gourmet, by Barbara Kafka (2011, Artisan Books).
2 cups fresh cranberries
3/4 cup frozen unsweetened apple juice concentrate, thawed
1/2 teaspoon alcohol-free liquid stevia
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
In a heavy-bottomed saucepan over medium-high heat, combine the cranberries, apple juice concentrate, 1/2 cup water, stevia, cinnamon and ginger and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the berries have cooked down and the sauce is jellylike. Thin with more water if necessary. Transfer to a canning jar, seal and refrigerate. Once open, the sauce will keep for up to two weeks.

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